Rhubarb is stewed in the crockpot then baked with a crumbly topping.
Ingredients:
- 2 cups fresh sliced rhubarb
- 3/4 cup granulated sugar
- 1 cinnamon stick
- 1 teaspoon grated lemon peel
- 1/4 cup butter
- 1/3 cup flour
- 1/3 cup sugar
Preparation:
Combine rhubarb with 3/4 cup sugar, cinnamon, and lemon peel in cooker. Cover and cook on LOW for 3 to 4 hours. Remove cinnamon. Spoon the rhubarb into baking dish. Combine remaining ingredients until crumbly and sprinkle over rhubarb. Bake at 400° for 20 to 25 minutes, until topping is nicely browned. Serve with whipped topping or ice cream.
Serves 4 to 6.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
3 out of 5
Recipe needed more details for meMay 27, 2008By moderndulcinea
"I'm pretty bad in the kitchen and follow directions very literally, so I need more information than this recipe included. This one was missing a few details, including the water. :-) I know, I know, it's obvious - but for someone like me, having the water step is helpful. Here are the tweaks to the recipe that worked for me: - I used 1 rhubarb stalk, which yielded about 1 1/2 cups. I'd use more next time. - I added 1/2 cup of water to the crock pot. - When it came time to mix the crumble, I melted the butter in the microwave for 15 seconds first. - I left everything in the Crock Pot on Low for almost 2 hours, then used a spoon to pull out the rhubarb pieces, draining all water from them. - I spooned the rhubarb into two Toaster Oven mini-pie tins (each one with 4 inch diameter and shallow). I'd sprayed the tins with Pam, but I have no idea if that was necessary. - I reduced the heat from 400 to 350 when I noticed them starting to burn. So for toaster-oven baking, reduce the heat. The result was super sugary, but I could still taste the lemon zest. Yum! If I had it to do again, I'd add more rhubarb and have less sugar."
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